Raspberries have always been my favorite fruit. My Mother grew red and black raspberries on the farm. When we moved into our home in 1988 we, too, planted red raspberries in our yard. Very few raspberries make their way into the house, instead being consumed right there on the spot.
Through the years I’ve tasted several wonderful commercial raspberry salsas and it was time to make one from scratch. Several recipes call for tomatoes but I’m a raspberry purist and didn’t want to ruin the tart, tangy goodness of fresh raspberries.
The salsa was good with tortilla chips (I’m thinking a cinnamon chip would be great with it!) and as a side to fresh grilled salmon. The salsa would be wonderful with a grilled or broiled chicken breast as well.
Our summer bounty will fast come to a close so enjoy while you can! Also try the fresh peach or tomato salsas:
FRESH RASPBERRY SALSA
2 cups fresh raspberries
1/4 cup chopped sweet onion
3 tsp. finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 tsp. sugar
3 tablespoons fresh lime juice
Combine raspberries, sweet onion, jalapeno, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving. Optional: Mash berries slightly before chilling and garnish with whole raspberries.